Red Wine Chili

Nutriscore Rating: 75/100

Elevate your chili night with the rich, bold flavors of Red Wine Chili – a hearty and sophisticated twist on a beloved classic. This recipe combines tender ground beef, vibrant bell peppers, and a medley of kidney and black beans, all simmered in a luscious base of tomato, aromatic spices, and robust dry red wine. The wine not only adds depth but enhances the smoky paprika and warm cumin for a complex, comforting dish. Perfect for cozy weeknights or game-day gatherings, this chili is ready in just over an hour and can be customized with toppings like fresh cilantro, creamy sour cream, and sharp cheddar cheese. Serve it up with cornbread or over rice for a meal that’s packed with flavor and guaranteed to impress. Keywords: red wine chili, hearty chili recipe, best chili with wine, flavorful ground beef chili, easy dinner ideas.

Recipe Information

• Prep Time: 15 min
• Cook Time: 50 min
• Total Time: 1 hr 5 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 28 ounces canned crushed tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 2 whole bay leaves
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• sour cream (optional, for garnish)
• shredded cheddar cheese (optional, for garnish)

📝 Instructions

11 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and cook for 3-4 minutes until softened.

3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

4. Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned, about 7-8 minutes. Drain any excess fat if necessary.

5. Stir in the diced red and green bell peppers and cook for 5 minutes until slightly softened.

6. Add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Stir to coat the meat and vegetables evenly with the spices, cooking for 2 minutes.

7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3 minutes to reduce slightly.

8. Add the crushed tomatoes, kidney beans, black beans, and bay leaves. Stir to combine.

9. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

10. Remove the bay leaves. Taste and adjust seasoning if necessary.

11. Serve hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese if desired.

Nutrition Facts

1 serving (2432.4g)

Calories		2443
% Daily Value*
Total Fat		128.9 g	165%
	Saturated Fat	46.2 g	231%
	Polyunsaturated Fat	2.7 g
Cholesterol		366 mg	122%
Sodium		5812 mg	253%
Total Carbohydrate		173.4 g	63%
	Dietary Fiber	50.2 g	179%
	Total Sugars	55.1 g
Protein		125.2 g	250%
Vitamin D		0.2 mcg	1%
Calcium		798 mg	61%
Iron		32.8 mg	182%
Potassium		6671 mg	142%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1160 cal (49.3%%)

Protein: 500 cal (21.3%%)

Carbs: 693 cal (29.5%%)